Smoky Southwest Chicken And Wild Rice Soup Food

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CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.

Provided by luvmybge

Categories     Chowders

Time 35m

Yield 13 cups

Number Of Ingredients 9

1 onion, chopped
1 cup chopped carrot
1 cup chopped celery
8 cups water (or chicken broth or half water and half broth)
1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend (such as Uncle Ben's®)
1 (10 ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 (8 ounce) package processed cheese, cubed (such as Velveeta®)
1 (10 3/4 ounce) can cream of chicken soup, undiluted

Steps:

  • Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
  • Add water (or broth), seasoning packet from rice, broccoli, and chicken.
  • Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
  • Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 128.3, Fat 7.2, SaturatedFat 3.5, Cholesterol 29.3, Sodium 470.8, Carbohydrate 5.9, Fiber 1.1, Sugar 2.6, Protein 10.2

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